Slow Cooker Pork Shoulder With Tomatoes Fennel and Pasta Recipe
Ingredients
- 1 (6-pound) bone-in pork shoulder
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 2 fennel bulbs, trimmed and thinly sliced
- 1 large carrot, peeled and cut on the bias
- 1 large onion, sliced
- 6 cloves garlic, thinly sliced
- 3/4 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried sage
- 1 Parmesan rind
- 1 1/2 pounds cooked pasta, such as penne or rigatoni
- 1/2 cup shredded Parmesan cheese
Instructions
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